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Authors
Delanghe, Lize https://orcid.org/0000-0001-6519-0114
De Boeck, Ilke https://orcid.org/0000-0003-0764-8515
Van Malderen, Joke https://orcid.org/0000-0002-6564-4961
Allonsius, Camille Nina https://orcid.org/0000-0003-2599-9941
Van Rillaer, Tim https://orcid.org/0009-0000-6100-5735
Bron, Peter A. https://orcid.org/0009-0000-5436-5126
Claes, Ingmar https://orcid.org/0000-0003-4209-4116
Hagendorens, Margo https://orcid.org/0000-0001-6361-9503
Lebeer, Sarah https://orcid.org/0000-0002-9400-6918
Leysen, Julie https://orcid.org/0009-0007-9813-8970
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Funding
Funding for this research was provided by:
Agentschap Innoveren en Ondernemen (HBC.2020.2873, HBC.2020.2873)
Fonds Wetenschappelijk Onderzoek (12S4222N, 1S08523N)
European Research Council (852600)
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Article History
Received: 11 January 2024
Accepted: 26 September 2024
First Online: 10 October 2024
Declarations
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: S.L. was a member of the scientific advisory board of YUN NV until 2023. L.D. is affiliated with the university and her salary was funded by VLAIO through a Baekeland mandate in collaboration with YUN NV. I.C. is chief scientific officer at YUN NV. P.A.B. is a consultant for several companies in the food and health industry. The remaining authors declare no conflicts of interest.
